One carp, hot pot material 100g, pepper, ginger, onion, garlic and dried red pepper; Pepper, ginger powder, salt, starch, vegetable oil. Flammulina velutipes, bean curd skin, rape, auricularia auricula, Pleurotus ostreatus, hand-rolled powder.

working methods

1, clean carp, cut into thin slices, and cut fish bones and head and tail into large pieces.

2. Put the fish fillets and fish bones into containers respectively, mix in pepper powder, ginger powder and salt, and marinate for half an hour.

3. Slice the onion, slice the ginger, slice the dried pepper, peel the garlic and mash it into garlic.

4, tofu skin, fungus cut into wide strips, Pleurotus ostreatus torn into small strips, and other vegetables washed for later use.

5. Heat the oil in the pan, mix the fish fillets and bones with dry starch, fry them in exothermic oil one by one, and remove them for later use.

6. Leave a little oil in the pan and start another oil pan. After heating, add ginger slices and shallots and stir-fry until fragrant.

7. Add hot pot ingredients, stir fry, then add water and add salt according to personal taste.

8. After the water is boiled, add all kinds of vegetables, add oiled fish fillets and bones, and cook for 3-5 minutes on medium heat.

9. After the fillets are cooked, put all the ingredients in a larger container. I used a medium-sized basin.

10, garlic paste sprinkled on fish fillets.

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